Method for Objectively Reproducing a Dysphagia Diet

ABSTRACT

A method for objectively reproducing a dysphagia diet comprising the steps of selecting a quantifiable food characteristic (QFC) having a numerical value that can be objectively measured; selecting a testing device capable of measuring the QFC value; selecting a sample food having a QFC value; using the testing device to measure the QFC value of the sample food; and determining whether the measured QFC value of the sample food fails within a quantifiable dysphagia diet range.

CROSS-REFERENCE TO RELATED APPLICATIONS

This patent application is a Continuation-in-Part (CIP) of applicationSer. No. 14/578,484, filed on Dec. 21, 2014, published on May 14, 2015,as publication number 2015/0132723, which is a Continuation-in-Part(CIP) of application Ser. No. 14/301,294 filed on Jun. 10, 2014, nowU.S. Pat. No. 8,936,471, which is a Continuation-in-Part (CIP) of patentapplication Ser. No. 12/705,971, filed on Feb. 15, 2010, now U.S. Pat.No. 8,753,124, which claims priority and benefit of provisional patentapplication No. 61/152,726, filed on Feb. 15, 2009. All the previouslyfiled patent applications, issued patents, and publications referencedimmediately above in this paragraph are hereby incorporated byreference.

FIELD OF THE INVENTION

The present invention relates generally to methods for diagnosing andprescribing dysphagia diets. More particularly, the present inventionrelates to a method for quantifying a dysphagia diet for a patient, andprescribing an objectively reproducible and customized dysphagia dietfor a patient.

BACKGROUND OF THE INVENTION

Dysphagia is a swallowing disorder, wherein a person is unable toswallow or has difficulty swallowing. Dysphagia is known to affect bothadults and children, and can be associated with many acquired andneurogenic disorders, such as stroke, Alzheimer's, Cerebral Palsy,Parkinson disease, head and neck cancer, and traumatic brain injury.Left untreated, dysphagia can cause health complications such asaspiration, malnutrition, dehydration, asphyxia, recurrent respiratoryinfections, and death.

Dysphagia is diagnosed and managed by clinical professionals, typicallyspeech-language pathologists, who are educated in anatomy and physiologyof the oral and pharyngeal mechanisms responsible for deglutition. Todiagnose and treat dysphagia, patients are often assessed with acomprehensive swallow examination. The examination may include a casehistory including a patient or family report, an assessment of oralmotor, speech and vocal quality, assessment of respiratory function, andan observation of the patient's ability to chew and swallow varyingbolus consistencies and sizes. The presence or absence of Dysphagia isoften determined through 1) a clinical swallow evaluation or a bedsideswallow evaluation and/or 2) a Videofluroscopic Swallow Study (VFSS) ormodified barium swallow study (MBS). A bedside swallow evaluation istypically the first step of a comprehensive swallow examination. Thepatient is evaluated for signs and symptoms of dysphagia such aschoking, coughing, gagging, sneezing, drooling, pocketing of food incheeks, and/or decreased chewing ability. If any sign or symptom ofdysphagia is observed, a VFSS may be completed to provide additionalinformation regarding the swallow function.

A VFSS is generally conducted in a radiology suite by a speech-languagepathologist in conjunction with a radiologist. The purpose of the VFSSis to confirm there is a dysfunction in the swallowing mechanism, thetype of dysfunction (oral, pharyngeal or combination of both), severityof the swallow dysfunction and whether or not aspiration (taking foodand liquid into the lungs) is occurring. Once the diagnosis of dysphagiais made and the type and severity are determined, treatment to remediateand/or compensate for the disorder is initiated. Often, dysphagia isdiagnosed and treatment initiated based only on the results of a bedsideswallow evaluation.

A typical method for therapeutic management of dysphagia is throughmodifying the consistency of foods and liquids consumed by dysphagiapatients. At present date, diet modification is the most commonly usedcompensatory strategy to manage patients with dysphagia. Foods areroutinely altered by adding a commercial thickening agent or thinned byadding water or other thin liquid. Some examples of commercialthickeners include cornstarch and baby cereal.

Currently, foods for dysphagia patients are generally altered to fallwithin a pre-established category which is named to resemble anapproximated consistency, such as honey thickness, nectar thickness andthin liquids. Classification of the liquids and foods for each of thedysphagia diet categories is based on individual, subjective clinicaljudgment. The conventional method is problematic due to the inherentinconsistencies and ambiguousness of dysphagia diets. A dysphagia diettypically requires all liquids and foods eaten by the patient to bealtered in consistency by blending and/or thickening to prevent adversehealth consequences. In current practice, there is no set, uniformmeasurement to determine or replicate the thickness or consistency ofthe liquids and foods prescribed to a dysphagia patient.

In current practice, to determine the appropriate consistency that apatient can swallow, a therapist pours foods or liquids into acontainer, adds water or a commercial thickener, and stirs the mixtureuntil the mixture appears to be the proper consistency that the patientcan safely swallow without presenting health risks such as aspiration.More water or thickener is added until the therapist visually estimateswhether the consistency is appropriate, using his or her best clinicalguess. A therapist also may pour the mixture from a spoon to visuallyestimate the consistency. The mixture is then classified into one ofpredetermined groups, such as (1) “honey” thickness, (2) “nectar”thickness or (3) “thin,” depending on what the mixture consistency mostresembles. If a dysphagia diet is prescribed and a liquid consistency isdeemed appropriate for the patient, the patient is instructed to drinkonly one of the predetermined classifications of consistency prescribed,and no other consistency, because other consistencies could beaspirated.

Aspiration can have serious and deadly consequences to a patient'shealth, such as causing pneumonia, weight loss, fevers, recurrentrespiratory illness, or even death. Unfortunately, without a consistent,quantifiable measurement system, the perception of “honey,” “nectar” and“thin” liquids is so variable between people that they are rarely thesame. Even the same therapist can mix two separate batches of liquidsand foods and have resulting variations in the consistency. For apatient, such variations can be deadly.

Further adding to the problem, dysphagia patients are routinelytransferred between medical facilities in clinical care, each with theirown guidelines of what constitutes a particular consistency. Routinely,as dysphagia patient's conditions improve, they are transferred todifferent departments or facilities such as acute care, sub-acute care,rehabilitation facility, long-term (nursing home) care facility or totheir home. The potential for problems, in terms of continua of care,increases with each transfer between treatment locations because ofvariability between caregivers in their perception of foodconsistencies. A specific technical problem is the inability for apatient or their caregiver to quantifiably replicate the appropriatefood consistency prescribed to the patient that would reduce adversehealth risks due to their swallow dysfunction.

Current and common methods of treatment include: 1) providing patientswith written descriptive diet plans containing examples of recommendedfoods and liquids, or 2) recommending purchase of a particularcommercially prepared product based on its viscosity. Neither of thesecurrent treatment methods is optimal. In written descriptive diets, thepreparer of the dysphagia diet food and/or liquids are required toestimate the appropriate consistency or viscosity by visually comparingit to another similar food item. In commercially prepared products,manufacturers use different techniques and machinery which are notconsistent between manufactures. Consequently, manufacturers ofdysphagia food products have different standards of consistency andviscosity, and furthermore, often use the same nomenclature for thecategories, such as honey thick, nectar thick or thin liquids. Becauseof these inconsistencies, the patients may inadvertently consume aninappropriate consistency if they use products from differentmanufacturers, placing themselves at risk for aspiration or other healthconsequences.

Presently, there is no technique, procedure or method for clinicalprofessionals, caregivers or patients to independently determineacceptable prescribed foods and liquids based on objective measures.

While the exact number of people suffering from dysphagia is unknown, asampling survey conducted by the National Center for Health Statisticsreported out of 77 million hospitalizations from 2004-2005, 35% wereassociated with dysphagia.

Accordingly, there is a strong need for a quantitative measurementsystem that can easily measure food characteristics for dysphagiapatients, enabling foods to be reproduced having consistent properties,regardless of the manufacturer, therapist, caregiver or patientpreparing the food. There also is a need for dysphagia diets that moreprecisely meet the specific needs of each dysphagia patient.

ASPECTS AND SUMMARY OF THE INVENTION

In view of the forgoing, an aspect of the present invention is toprovide a method for quantifying a customized dysphagia food diet for apatient, instead of forcing the patient into one of a group ofpredetermined dysphagia diets that may not be suitable for the specificneeds of that dysphagia patient.

Another aspect of the present invention is to provide a method for moreaccurately defining the type and severity of a patient's particulardysphagia.

A further aspect of the present invention is to provide a method forprescribing a customized dysphagia diet that fits the specific needs ofa dysphagia patient, instead of placing the patient into one of a groupof “one-size-fits-all” predetermined dysphagia diets.

An aspect of the present invention is to provide a dysphagia diet thatassigns numerical values to quantitative food characteristics (QFC).

Another aspect of the present invention is to provide a quantitativedysphagia diet for a patient suffering from dysphagia.

An additional aspect of the present invention is to provide a dysphagiadiet that assigns numerical values to qualitative food characteristics.

An additional aspect of the present invention is to provide an apparatusenabling a medical professional to more accurately define the type andseverity of a patent's dysphagia.

In that regard, a further aspect of the present invention is to providean apparatus to enable a medical professional to prescribe a dysphagiadiet that is customized to more accurately address the specific type andseverity of a patient's dysphagia.

Another aspect of the present invention is to provide an apparatus thatenables a treating speech therapist, caregiver, or patient to prepare orreproduce foods that are more accurately consistent with the prescribeddysphagia diet for a particular patient.

Furthermore, an aspect of the present invention is to provide aninexpensive and durable apparatus that accurately measures aquantifiable characteristic of liquid foods that enables the diagnosingprofessional to prescribe a customized dysphagia diet that addresses theneeds for the specific type and severity of a patient's dysphagia, andthen even further, enables a treating professional, caregiver, or thepatient to accurately reproduce foods consistent with the parameters ofthe prescribed customized dysphagia diet for that particular patient.

Another aspect of the present invention is to enable manufacturers ofpre-made or prepared foods for dysphagia patients to be able to labeltheir food products with quantifiable food characteristics, such as flowrate, so patients can select the proper food product appropriate fortheir specific food diet.

Additional aspects of the present invention include (1) enablingpatients to eliminate the cost of expensive prepackaged, commerciallyprepared food and liquid products, (2) enabling patients to make safefood and liquid choices, (3) enabling patients to stay within theconfines of a prescribed quantified food characteristic range, (4)allowing patients to prepare foods and drinks at home that are morepreferable to their specific taste and/or ethnic background thancommercially prepared foods, and (5) eliminating health risks associatedwith consumption of inappropriate consistencies caused by using productsfrom different manufacturers. It should be noted that the word “food” inthis application refers to solid foods, flowable foods, and liquidfoods.

In order to achieve these aspects and others, the present inventionprovides a method for determining and prescribing a quantifiable,reproducible, and customized diet for a patient suffering fromdysphagia, said method comprising the steps of (a) selecting aquantifiable food characteristic (QFC) having a value that can beobjectively measured; (b) selecting a testing device capable ofmeasuring the QFC value; (c) selecting an initial sample food having aninitial QFC value; (d) using the testing device to measure the initialQFC value of the initial sample food; (e) administering for oralconsumption to a patient the initial sample food; (f) determiningwhether the patient medically tolerates oral consumption of the initialsample food having the initial QFC value, thereby being able to consumefoods having the initial QFC value without experiencing associatedhealth risks of dysphagia; (g) administering for oral consumption to thepatient, who has medically tolerated the initial sample food having theinitial value for the QFC, at least one additional food having anincreasing QFC value until one of (i) the patient is unable to medicallytolerate without experiencing associated health risks of dysphagia foodhaving a further increase in QFC value, and (ii) administered food hasreached a QFC value which is a preset maximum for a dysphagia dietrange; (h) administering for oral consumption to the patient, who hasmedically tolerated the initial sample food having the initial value forthe QFC, at least one additional food having a decreasing QFC valueuntil one of (i) the patient is unable to medically tolerate withoutexperiencing associated health risks of dysphagia food having a furtherdecrease in QFC value, and (ii) administered food has reached a QFCvalue which is a preset minimum for a dysphagia diet range; (l)measuring the QFC the food having the highest QFC value without thepatient experiencing associated health risks of dysphagia, which isdesignated as a maximum QFC value of a customized quantifiable dysphagiadiet range; (j) measuring the QFC the food having the lowest QFC valuewithout the patient experiencing associated health risks of dysphagia,which is designated as a minimum QFC value of the customizedquantifiable dysphagia diet range; and (k) prescribing the customizedquantifiable dysphagia diet range to the patient consisting of foodshaving QFC values between the minimum QFC value and the maximum QFCvalue, thereby enabling the patient to consume foods having QFC valueswithin the prescribed customized quantifiable dysphagia diet rangewithout experiencing associated health risks of dysphagia.

In accordance with other aspects of the present invention, a flow ratetiming apparatus is provided including a flow director for directing theflow of a flowable substance with a first portion and a second portionenabling a flowable substance to flow between the first portion and thesecond portion. The flow director can be or include a chute, a planarsurface, or a tube or a pipe. A first liquid sensor or detector islocated proximate the first portion for detecting when a flowablesubstance passes by the first liquid sensor, and a second liquid sensoror detector is located proximate the second portion for detecting when aflowable substance passes by the second liquid sensor. A timing circuitis connected to the first liquid sensor and the second liquid sensor,wherein the timing circuit determines amount of time for a flowablesubstance to flow between the first liquid sensor and the second liquidsensor.

Another aspect of the present invention is to provide removable andreplaceable liners for the chute and release mechanism of the flow ratetiming apparatus, thereby eliminating the need for the apparatus to becleaned before each use. The liners prevent foods being tested fromgetting on the testing device during testing. A new liner is simplyapplied to the chute and release mechanism before each use, and theliner is removed after each use, thus preventing the testing apparatusfrom becoming covered with food and preventing the need to be cleanedafter each use.

Another aspect of the present invention is to enable manufacturers ofcommercial food products to test their food products using a device tomeasure an objective and quantitative food characteristic (QFC), such asflow rate, and then that objective and numerical value is included oncommercial food labels of their food products so that dysphagia patientscan check to see if a commercial food item falls within their prescribedquantitative dysphagia diet range, such as prescribed from testing thepatient for acceptable foods falling within a range of that quantitativefood characteristic or other objective and quantifiable foodcharacteristic designated as acceptable for consumption by the dysphagiapatient. Preferably, the same testing device or technique is used totest manufacturer's foods and test and prescribe quantitative dysphagiadiet ranges for dysphagia patients, so the numerical values for the sameQFC can be easily compared.

A further aspect of the present invention is to provide softwarecontrolling and compatible with flow rate measuring device of presentinvention. The device electronically stores test data, such as patient'stest data and home use data, and formats data into a graph and printablereport for speech pathologists or consumers. Data can be downloaded fromflow rate device and incorporated into a patient's medical chart orrecords. The data is date and time stamped. The data can be transferredto a flash drive or other electronic storage medium, or transferred toanother device via the internet. Data can be protected from deletion.

In order to further achieve the aspects set forth above, the presentinvention provides an apparatus having a housing for enclosing andpreventing a ramp from being exposed to ambient light. The ramp isremovable from the housing and has transparent portions over first andsecond photo detectors. The first photo detector detects flowablesubstances passing over the first photo detector, and the second photodetector detects flowable substances passing over the second photodetector. A timing circuit is connected to the first photo detector andthe second photo detector, wherein the timing circuit determines amountof time for a flowable substance to flow between the first photodetector and the second photo detector. A first light source is locatedover the first photo detector, and a second light source is located overthe second photo detector. A display is located on the housing fordisplaying elapsed time for a flowable substance to flow between thefirst photo detector and the second photo detector as determined by thetiming circuit. The angle of the ramp can vary, but the inventor hasfound an angle of about 35 degrees to work well. Additionally, thepresent invention can be used to time moving objects traveling down aramp or through a level chute, such as rolling balls.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a flowchart of a preferred method of the present invention;

FIG. 2 is a continuation of the flowchart shown in FIG. 1;

FIG. 3 is a perspective view of a flow rate measuring device constructedin accordance with a first embodiment of the present invention;

FIG. 4 is a perspective view of a flow rate measuring device configuredin accordance with a second embodiment of the present invention;

FIG. 5 is a perspective view of a flow rate measuring device configuredin accordance with a third and preferred embodiment of the presentinvention;

FIG. 6 is a perspective view of the flow rate measuring device shown inFIG. 5 from a higher elevation;

FIG. 7 is an exploded view of the flow rate measuring device shown inFIGS. 5 and 6;

FIG. 8 is a perspective view of the flow rate measuring device shown inFIGS. 5-7 without the front cover plate, ramp, tip cup, and catch tray;

FIG. 9 is a perspective view of the flow rate measuring device shown inFIG. 8 from a different angle;

FIG. 10 is a perspective view of the flow rate measuring device shown inFIGS. 8 and 9 from a different angle;

FIG. 11 is a perspective view of the flow rate measuring device shown inFIGS. 8-10 from a different angle;

FIG. 12 is a front view of the flow rate measuring device shown in FIGS.8-11;

FIG. 13 is a front view of the flow rate measuring device shown in FIG.12, wherein electronic components have been included;

FIG. 14 is front view of the cover plate of the flow rate measuringdevice shown in FIGS. 5-7;

FIG. 15 is a perspective view of the cover plate shown in FIG. 14;

FIG. 16 is a back view of the flow rate measuring device show in FIGS.8-12;

FIG. 17 is a side view of the flow rate measuring device shown in FIGS.8-12;

FIG. 18 is an opposing side view of the flow rate measuring device shownin FIGS. 8-12;

FIG. 19 is a top view of the flow rate measuring device shown in FIGS.8-12;

FIG. 20 is a bottom view of the flow rate measuring device shown inFIGS. 8-12;

FIG. 21 is a perspective view of the catch tray of the flow ratemeasuring device shown in FIGS. 5-7;

FIG. 22 is a perspective view of the ramp shown in FIG. 7 of the flowrate measuring device;

FIG. 23 is a perspective view from a different angle of the ramp shownin FIG. 22 of the flow rate measuring device;

FIG. 24 is a perspective view from a different angle of the ramp shownin FIGS. 22 and 23 of the flow rate measuring device;

FIG. 25 is a cross-sectional view of a timer and a tube configured inaccordance with another embodiment of the present invention;

FIG. 26 is a cross-sectional view of the pipe shown in and taken alongline 26-26 of FIG. 25;

FIG. 27 is a perspective view of a chute bed and a chute linerconfigured in accordance with the present invention; and

FIG. 28 is a perspective view of a food product manufacturer's labelidentifying a quantifiable food characteristic (QFC) to enable adysphagia patient to determine whether the product is safe for thatdysphagia patient to consume.

Other features and advantages of the present invention will becomeapparent to those skilled in the art from the following detaileddescription. It should be understood that the detailed description andspecific examples, while indicating the preferred embodiment of thepresent invention, are given by way of illustration and not limitation.Many changes and modifications within the scope of the present inventionmay be made without departing from the spirit of the invention, and theinvention includes all such modifications.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

Referring now to the drawings, FIGS. 1 and 2 are a flowchart of thepreferred method of the present invention. The flowcharts 10 and 30illustrate the steps for evaluating and diagnosing the type and severityof a patient suffering from dysphagia. The flowcharts 10 and 30 furtherillustrate a process for prescribing a customized dysphagia diet for apatient and a process for reproducing foods consistent with thecustomized dysphagia diet.

Beginning at the start 12, a patient is first evaluated at step 13 todetermine if the patient is suffering from dysphagia. If the test isnegative, the process terminates at step 14. If the swallowingevaluation at step 13 indicates the patient is suffering from dysphagia,the process moves to step 15.

In accordance with the present invention at step 15, a quantifiable foodcharacteristic is selected that can be objectively measured as a basisfor prescribing a customized dysphagia diet defined by a range of unitmeasure specific to the type and severity of a patient's dysphagia. Forexample, a quantifiable food characteristic could be flow rate orviscosity at room temperature.

Next at step 16 an apparatus is selected for measuring the selectedquantifiable food characteristic. For example, a Bostwick consistometercan be used to measure quantifiable food characteristics such asconsistency, viscosity, and/or flow rate. A viscometer can be used tomeasure the quantifiable food characteristic of viscosity. The linespread test can be used to measure flow rate on a flat surface.Preferably, the quantifiable food characteristic, such as flow rate,could be measured using one of the novel measuring apparatuses describedin this application.

Next at step 17 foods or edible compositions (such as a barium mixtureused in a VFSS) are prepared having variable values of the quantifiablefood characteristic over a measurable spectrum appropriate for testing adysphagia patient's swallowing tolerance to determine the type andseverity of a patient's dysphagia.

At step 18 the selected apparatus is used to determine the quantifiablefood characteristic value for each of the multiple prepared foods orcompositions. Next at step 20, the diagnosing professional administersto the patient each of the multiple prepared foods having differentvalues for the quantifiable food characteristic.

FIG. 2 illustrates the next step 34, wherein the diagnosing professionalor speech pathologist observes the patient's ability to swallow each ofthe multiple foods having a different value for the quantifiable foodcharacteristic, such as flow rate.

Based upon the patient's ability to swallow each of the multiple foods,at step 36 the diagnosing professional determines a safe range of valuesfor the quantifiable food characteristic that are unique or customizedfor the patient to more accurately and precisely define foods acceptablefor consumption by the patient.

At step 37 the diagnosing professional prescribes a customized dysphagiadiet comprising the safe range of values for the quantifiable foodcharacteristic for designating foods acceptable for consumption of thedysphagia patient. For example, a customized diet of foods having flowrates within a quantifiable range of flow rates.

At step 38 foods are prepared for consumption by the patient, using asecond apparatus having a similar design to the first apparatus thatmeasures the quantifiable food characteristic that enabled thediagnosing professional to prescribe a customized diet for the patient.By using an apparatus similar to the apparatus used in measuring thequantifiable foods for diagnosing the patient, the patient can easilyand accurately reproduce foods that are consistent with the patient'sprescribed dysphagia diet.

FIG. 3 illustrates a perspective view of a flow rate measuring device100 configured in accordance with a first embodiment of the presentinvention. The flow rate measuring device 100 has a ramp or chute 102that includes a first liquid sensor 104 and a second liquid sensor 106.The liquid sensors 104,106 are located in the lower floor or curvedsection of the chute 102. Preferably, the liquid sensors 104,106 arecovered with glass plates located within apertures in the chute 102,enabling the liquid sensors 104,106 to optically detect liquid as itflows over the liquid sensor 104 and then the liquid sensor 106. Theliquid sensors 104,106 can be of a type disclosed in U.S. Pat. Nos.3,558,898; 6,683,679; or 6,611,319, all of which are hereby incorporatedby reference.

The upper portion of the chute 102 is connected to a reservoir orretention area 110. A vertical sliding gate 108 is formed into a wall ofthe retention area 110. The gate 108 can be slid up to create an opening109 which allows liquid contained within the retention area 110 to flowdown the chute 102. When the gate 108 is opened, liquid in the retentionarea 110 is released and flows down the chute 102 into a receivingreceptacle 118. When the gate 108 is opened, liquid from the retentionarea 110 will first pass over the first liquid sensor 104 and then overthe second liquid sensor 106. An electronic timer/calculator 116electrically connected to the liquid sensors 104 and 106 determines theelapsed time for the liquid to flow between liquid sensors 104 and 106.The time is displayed upon a display 112. The calculator 116 can besimilar to the design disclosed in the electronic time-correlatingsystem of U.S. Pat. Nos. 3,558,898; 6,683,679; or 6,611,319, all ofwhich are hereby incorporated by reference. A battery 114 can be used toprovide power to the timer 116 and sensors 104,106.

FIG. 4 illustrates another flow rate measuring device 200 configured inaccordance with a second embodiment of the present invention. The flowrate measuring device 200 is similar to a Bostwick consistometer withsome additional improvements. A chute 202 is provided that can beconstructed out of plastic or metal. The chute 202 includes a firstliquid sensor 212 and a second liquid sensor 214, which may be similarto the liquid sensors 104,106 discussed above. The first and secondliquid sensors 212,214 are preferably photo detectors, photo sensors,optical detectors, optical sensors, or any type of sensor capable ofdetecting presence or absence/decrease of light. Additionally, if thefirst and second liquid sensors are a type of light sensor, the detectedlight can be from, and is not limited to, any particular spectrum oflight. For example, the sensors 212,214 could detect visible light, orultraviolet light, or both. The liquid sensors 212, 214 are preferablyflush with the surface of the chute 202, or covered by a transparentplate that protects the liquid sensors 212,214 and is flush with thesurface of the chute 202 to avoid interfering with the flow of a liquidin the chute 202.

A bubble level 222 is included for leveling a base or bottom 211 of thechute 202. The bottom or base of the chute 202 is flat or planar.Electrical connections 216 and 218 from the liquid sensors 212 and 214,respectively, electrically connect the liquid sensors 212 and 214 to aconnector 220. The connector 220 can be a USB socket or similar computerconnector.

A vertical sliding gate 204 is located in the chute 202 near a first endwall 209 of the chute 202. A retention area or reservoir 210 is formedby the gate 204 and the end wall 209 of the chute 202. The gate 204 isopened by sliding up along a runner 206. When the gate 204 is opened,liquid contained within the retention area 210 flows out along the chute202, first over liquid sensor 212 and then over liquid sensor 214,wherein each liquid second 212,214 sends a liquid detection signal to apersonal computer 230 that is electrically connected to the sensors212,214 via the connector 220. The personal computer 230 provides powerto the liquid sensors 212,214 and also performs the timing calculationsto determine the time it takes for liquid to flow between liquid sensor212 and liquid sensor 214.

The computer 230 also functions as a display for indicating the timeinterval for the liquid to flow between liquid sensors 212 and 214. Thecomputer 230 can be programmed to perform far more complicated tasks,such as managing multiple test trials, multiple patient data, andcorrelating flow data with different food types. An advantage of theflow rate measuring device 200 is the reduced cost to a consumer, be ita patient or speech pathologist, of the flow rate measuring device 200because most of the electronics are located in the personal computer230, which would typically already be owned by the consumer, and thuswould not need to be included within the chute 202 component of the flowrate measuring device 200.

Turning now to a third embodiment of the present invention, FIGS. 5 and6 illustrate a flow rate measuring device 300 configured in accordancewith the present invention. FIG. 5 is a perspective view of themeasuring device 300 from the same elevation, and FIG. 6 is aperspective view of the measuring device 300 looking down from a higherelevation. The flow rate measuring device 300 includes a housing 301having a body 302 and a cover plate 304 on a front 305 of the body 302.An input port 306 for inputting and testing flowable food is located ata top 307 of the device 300, and a catch tray 308 is located at a bottom309 of the device 300. Legs 310 and 312 are attached to the bottom 309of the device 300 in order to stabilize the device 300. The legs 310 and312 fit into slots 314 and 316 on the bottom 309 of the device 300.

A tip cup 318 is pivotally mounted to the upper portion 319 of thedevice 300. Flowable food to be tested by the device 300 initially canbe placed within the tip cup 318, which is then rotated to pour theflowable food into the input port 306. A curved or circular insert 320preferably is located within the tip cup 318 to direct poured flowablefood into the center of the input port 306.

A syringe 322 also can be used to directly inject flowable food into theinput port 306. The syringe 322 can dispense precise quantities offlowable food or other liquid into the input port 306 of the measuringdevice 300. Furthermore, the syringe 322 reduces the risk of spillage ofliquid or flowable food being inputted into the input port 306. Thesyringe 322 can even be used as a testing device for measuring aquantifiable food characteristic (QFC) having a value that can bemeasured. For example, the time period can be measured for a flowablefood within the syringe 322 to pass through the nozzle 323 of thesyringe 322, either from a constant pressure by the plunger 325 or fromthe force of gravity with the plunger 325 removed.

The cover plate 304 preferably is secured to the front 305 of the body302 of the flow rate measuring device 300 by screws 324 being insertedinto screw holes 326 in the cover plate 304. The screws 324 are screwedinto brackets, posts, and the perimeter of the body 302 of the measuringdevice 300. The cover plate 304 includes an aperture 328 for a resetbutton and a cutout 330 for a display panel, which are part of theelectronic circuitry to be included within the measuring device 300. Adiagonal cutout 332 also is located within the cover plate 304 forreceiving a ramp 335. The ramp 335 carries the flowable food duringtesting. The ramp 335 is designed to be removable from the housing 301of the measuring device 300 for cleaning. The ramp 335 includes firstand second securing knobs or bolts 336,337 for securing the ramp 335within the housing 301, and first and second handles 338,339 forremoving the ramp 335 from the housing 301. A cutout 340 is included onthe side 341 of the body 302 of the measuring device 300 for a datacommunication port, such as a USB port. Another cutout 342 is includedon the side 341 for an on/off switch for activating internal electricalcomponents, such as internal lighting of the ramp 335 and timingcircuitry, which will be discussed below.

FIG. 7 is an exploded view of the flow rate measuring device 300 shownin FIGS. 5 and 6. The tip cup 318 is shown being rotatably or pivotallymounted 344 to the top or upper portion 319 and adjacent to the inputport 306 for pouring in a predetermined amount of flowable food orliquid to be tested by the measuring device 300. The ramp 335 isconfigured to be inserted into a zigzag receptacle 345 in the housing301, and to be removable using the handles 338,339. The ramp 335 issecured within the receptacle 345 using screw knobs 336,337. The screwknobs 336,337 connect to mounting posts 346,347, respectively, to securethe ramp 335 within the receptacle 345, and also allow removal of theramp 335 for cleaning.

The receptacle 345 is configured to keep the ramp 335 within the housing301 and prevent the ramp 335 from being exposed to ambient light. Aridge 348 is formed in the edges of the receptacle 345 to mate with thecover plate 349 of the ramp 335 and form a seal preventing ambient lightfrom entering the receptacle 345 and falling onto the inside of the ramp335.

The ramp 335 includes inclined sides 350 and a flat floor 352 at thebottom of the inclined sides 350. An opening 354 is included in thebottom 309 of the measuring device 300 from which flowable food flowingdown the ramp 335 exits the ramp 335 and is collected by the catch tray308. The catch tray 308 also is removable for cleaning. An aperture 356is located in a second wall 360 of the receptacle 345 enablingartificial light from an internal light source to shine on the floor 352of the ramp 335 when the ramp 335 is located within the receptacle 345.

FIGS. 8-11 are perspective views of the inside of the body 302 of theflow rate measuring device 300. The inside of the body 302 is exposed asthe cover plate 304 shown in FIGS. 5-7 is removed. The catch tray 308,tip cup 318, ramp 335, stabilizer legs 310,312, and cover plate 304 arenot shown in FIGS. 8-11 in order to better illustrate the inside of thehousing 301. The pivot or rotatable mount 321 for the tip cup 318 alsois clearly illustrated.

In accordance with the present invention, a receptacle 345 is providedwithin a housing 301 for shielding the inside of a ramp 335 from ambientlight. Artificial light sources inside the housing 301 and above theramp 335 shine down on photo detectors below the ramp 335 to detect whena flowable food or liquid passes over each photo detector. If necessary,a substance is added to the flowable food or liquid in order to darkenor opaque the flowable food or liquid to better enable the photodetectors to detect passing flowable food or liquid if the flowable foodor liquid is originally clear or transparent. By using an artificiallight source inside a controlled lighting environment, such as thehousing 301, the accuracy of the flow rate measuring device 300 can beimproved.

FIGS. 8-11 illustrate the zigzag configuration of the receptacle 345,which follows the configuration of the ramp 335. The zigzagconfiguration of the ramp 335 increases the length of the ramp 335available inside the housing 301. Additionally, the zigzag design of theramp 335 functions to control the flow rate of liquids being tested.While preferred, the zigzag design of the ramp 335 is not required, andthe ramp 335 could be a linear, circular, or even a corkscrewconfiguration.

The receptacle 345 includes a first wall 358 and a second wall 360,which zigzags back and forth to follow the path of the ramp 335, whichis to be secured inside the receptacle 345. The first wall 358 includesapertures 364 and 366. Aperture 364 is for a photo detector, andaperture 366 is for an artificial light source, such as an LED.Similarly, the second wall 360 includes an aperture 356 for anartificial light source and an aperture 368 for a photo detector.Bracket 370 is for mounting a light source above aperture 356, andbracket 372 is for mounting a photo detector below aperture 368. Bracket374 is for mounting a photo detector below aperture 364, and bracket 378is for mounting an artificial light source above aperture 366.

Posts 380 and 382 are for securing the cover plate 304 to the front 305of the body 302 using screws. Four posts 384 are for mounting a printedcircuit board (PCB) inside the housing 301. The PCB 400 (FIG. 13)includes a display 402 which is viewed through the cutout 330 (FIG. 5).Screw holes 385 are included in the body 302 for securing the coverplate 304 to the body 302.

A splash guard 386 and pivot mount 321 are better illustrated in FIG. 9.The pivot mount 321 is for the tip cup 318. The splash guard 386functions to prevent liquids from missing the input port 306 when thetip cup 318 is tilted up and over. Aperture 340 for a data port andaperture 342 for a power switch are shown on side 341 of the body 302.

FIG. 12 is a front view of the body 302 shown in FIGS. 8-11. FIG. 12provides a front view of the receptacle 345 and the first wall 358 andthe second wall 360. The apertures 364, 368 and mounting brackets 374,372, respectively, for the photo detectors are illustrated. Theapertures 356, 366 and mounting brackets 370, 378, respectively, for theartificial lights sources also are illustrated.

FIG. 13 is a front view of the body 302 of the flow rate measuringdevice 300 shown in FIG. 12, except electrical components for the timingmechanism have been added to FIG. 12. A printed circuit board 400 havinga display 402 is shown mounted to the posts 384 inside the body 302 ofthe flow rate measuring device 300. The display 402 is sized to fit andshow through the cutout 330 of the cover plate 304. The display 402displays the calculated time for a liquid or flowable food to passbetween apertures 364 and 368 along the ramp 335 to be located withinthe receptacle 345, as detected by photo detectors 404 and 406,respectively.

The first and second liquid sensors 404 and 406, respectively, arepreferably photo detectors, optical detectors, or optical sensors, orany type of sensor capable of detecting presence or absence/decrease oflight. Additionally, light detected by the photo detectors 404 and 406can be from and is not limited to any particular spectrum of light. Forexample, the photo detectors 404 and 406 can detect visible light, orultraviolet light, or both.

Data port 340 is electrically connected to the PCB 400 via a data wire408. A power switch 410, such as a toggle switch, is located in theaperture 342 to enable electrical current to flow from an internal powersource 412, such as a couple of 1.5 volt batteries, to light sources 414and 416, which are preferably light emitting diodes (LEDs). The lightsources 414 and 416 are powered via wires 418 and 420, respectively.

In accordance with a preferred embodiment of the present invention, theramp 335 is placed and secured within the receptacle 345, and ambientlight is prevented from reaching the ramp 335 within the receptacle 345.The ramp 335 includes apertures 422 and 424 (FIG. 22) filled withtransparent windows, and the apertures 422 and 424 are to be locateddirectly over the apertures 364 and 368 when the ramp 335 is placedwithin the receptacle 345. LEDs 414 and 416 shine light throughapertures 356 and 366 onto photo detectors 404 and 406, respectively,through apertures 364 and 368. The amount of light shown onto the ramp345 by the LEDs 414 and 416 is precisely controlled via size ofapertures 356 and 366 and type and location of LEDs 414 and 416.

When a flowable liquid passes over the first photo detector 404, a timeror timer circuit 426 located on the PCB 400 begins running and displayselapsing time on display 402. When the liquid passes over the secondphoto detector 406, the timer circuit 426 stops running and displays theelapsed time on the display 402. Light received by the first photodetector 404 only needs to be briefly interrupted or decreased to startthe timer 426 and running time on the display 402; light can be receivedby the first photo detector 404 after starting the timer 426, but thetimer 426 and display 402 do not stop running until the second photodetector 406 detects an interruption or decrease in received light dueto liquid passing over aperture 368.

The timer circuit 426 and display 402 preferably can clock timeintervals in thousandths of seconds and up to at least several minuteinternals. Furthermore, the PCB 400 includes include an electronicthermometer 427, and the display 402 indicates the current ambienttemperature, thereby enabling an operator of the flow rate measuringdevice 300 to obtain consistent results, such as testing flow rates at apredetermined room temperature. If the flowable food to be tested is notat ambient temperature, the user can manually measure the food to betested using an external thermometer to confirm it is at a desiredtemperature before being tested.

The photo detectors 404 and 406 detect a reduction or loss of lightreceived from the LEDs 414 and 416 went a liquid in the ramp 335 passesover the apertures 364 and 368, respectively, and signal the timingcircuit 426 via signal lines 432 and 434, respectively. If the flowablefood or liquid is clear, an additive to darken or opaque the flowablefood or liquid can be added. An example of such an additive is opaqueblack food coloring, such as Kopykake Kroma Kolors sold by KopykakeEnterprises in Street Torrance, Calif., or barium sulfate suspension,such as sold by Spectrum Chemical in New Brunswick, N.J.

A data transmit circuit 428 is included on the PCB 400 for transmittingtiming results by the timing circuit 426 to an external computer viadata line 408 and out data port 340, such as a USB port. A reset button444 is located within cutout 328 of the cover plate 304 to reset thetimer circuit 426 and display 402 after each timing interval. The resetbutton 444 is connector to the PCB 400 via wire 446 to a reset circuit430 which resets the timer circuit 426 and display 402 to zero when thereset button 444 is pressed. The LEDs 414 and 416 and PCB 400 andconnected components are preferably powered by internal batteries 412.

FIG. 14 is a front view of the cover plate 304 shown in FIGS. 5-7. Thecover plate 304 includes cutout 330 for a timer display and cutout 328for a reset button. Screw holes 326 including concave openings for screwheads are located at multiple locations on the cover plate 304 to securethe cover plate 304 to the body 302 of the flow rate measuring device300.

Slots 314 and 316 for the legs 310 and 312 are shown on the bottom ofthe cover plate 304. A zigzag cutout 450 also is included on the coverplate 304 to allow the ramp 335 to be inserted into the receptacle 345of the measuring device 300. A ridge 348 is included in the periphery ofthe cutout 450 to provide a tight seal and prevent ambient light fromentering the receptacle 345.

FIG. 15 is a perspective view of the cover plate 304 shown in FIG. 14.

FIG. 16 is a back view of the flow rate measuring device 300 shown inFIGS. 5-7. The back 454 is of the body 302 shown having slots 456 and458 for the stabilizer legs 310 and 312 at the bottom 309 of themeasuring device 300.

FIG. 17 is a side view of a first side 341 of the body 302 of themeasuring device 300. The first side 341 includes the cutout 340 for adata input/output and cutout 342 for an on/off switch or external powersource input. Mounting posts 346 and 347 are shown extending beyond thebody 302. The slot 456 on the back 454 of body 302 also can be seen. Theback splash 386 is shown at the upper portion 319.

FIG. 18 is a side view of an opposing second side 343 of the body 302 ofthe flow rate measuring device 300 shown in FIGS. 5-7. Illustrated arethe mounting posts 346 and 347 and back splash 386. Also shown is theopening 354 at the bottom 309 of the body 302. The pivot mount 321 andslot 458 also are shown.

FIG. 19 is a top view of the body 302 of the measuring apparatus 300shown in FIGS. 8-11. Illustrated is the pivot mount 321 for the tip cup318, the input port 306, and splash wall 386. Also illustrated are theslots 456 and 458 for the stabilizing legs 310 and 312. Mounting posts346 and 347 are shown. Back 454 and sides 341 and 343 of the body 302 ofthe measuring device 300 are further shown.

FIG. 20 is a bottom view of the body 302 of the measuring apparatus 300shown in FIGS. 8-11. Illustrated are the mounting posts 346 and 347 andslots 456 and 458 for the stabilizing legs 310 and 312. Back 454 andsides 341 and 343 of the body 302 of the measuring device 300 arefurther shown. Finally, the opening 354 for the catch tray 308 is shown.

FIG. 21 illustrates the catch tray 308 shown in FIG. 5. The catch tray308 includes a wider width section 470 and a smaller width section 472.The smaller width section 472 is sized to fit into the opening 354.

FIGS. 22-24 are perspective views from different angles of the removableramp 335 shown in FIG. 7. FIG. 22 is a front perspective view of theramp 335, FIG. 23 is a front perspective view of the ramp 335 from aslightly different angle, and FIG. 24 is a rear perspective view of theramp 335. The ramp 335 in a preferred embodiment includes threeindividual chutes 474, 476, and 478. The second and third chutes 476 and478 include apertures 422 and 424, respectively. The apertures 422 and424 include a transparent plate or cover 423 and 425, respectively,which are level and flush with the surface of the floor 352 in thechutes 476 and 478. Of course, the chutes 476 and 478 can be constructedof completely transparent material, or have portions of transparentmaterial over the photo detectors 404 and 406. In the preferredembodiment, the transparent plates 423 and 425 allow the photo detectors404 and 406 to detect when a liquid passes over the apertures 422 and424 by blocking or at least decreasing the light passing through theapertures 422 and 424 from the artificial light sources 414 and 416.

The first, second and third chutes 474, 476, and 478, respectively, aremounted to the cover plate 349 of the ramp 335. Mounting tubes 480 and482 are connected to the cover plate 349 and function to properly locateand secure the ramp 335 inside the receptacle 345 of the housing 301 ofthe flow rate measuring device 300 by fitting over mounting posts 346and 347, respectively. The chutes 474, 476, and 478 are mounted in azigzag configuration to lengthen the ramp 335 in a smaller area andcontrol flowable food or liquid flowing down chutes 474,476,478. Aliquid or flowable food to be tested first enters chute 474 afterentering the input port 306 of the measuring device 300. The fluid thenflows down chute 474, then to chute 476, and finally chute 478. As theliquid passed over the aperture 422 and then aperture 424, photodetectors 404,406 detect the liquid passing over the apertures 422,424,and send detection signals to the timing circuit 426, which displays theelapsed time for the liquid to pass between the apertures 422 and 424 onthe display 402.

After chute 478, the liquid or flowable food flows into the catch tray308. The ramp 335 with chutes 473,476,478 can be easily removed forcleaning after each test by unscrewing the securing knobs 336 and 337.The tip cup 318 and catch tray 308 also can easily be removed forcleaning. The ramp 335, catch tray 308, and tip cup 318 are preferablyconstructed of plastic which can be easily cleaned by rinsing withwater. The housing 301 also preferably can be constructed of moldedplastic for reduced cost and weight. The chutes 474,476,478 preferablyhave a V cross section with a flat floor 352 bottom so that flowingliquid of flowable food covers the apertures 422 and 424 as the liquidor flowable food flows down the ramp 335.

FIG. 25 is a cross-sectional view of a tube or pipe 500 configured inaccordance with another embodiment of the present invention. The tube orpipe 500 includes a first portion 502 and a second portion 504. Thefirst portion 502 of the tube 500 can be at a higher elevation than thesecond portion 504 of the tube 500 so that the tube 500 is inclined. Butthe tube 500 can be level in other configurations, wherein the firstportion 502 and the second portion 504 are located at the sameelevation.

The tube 500 includes a first liquid detector 506 and a second liquiddetector 508 located on the bottom 503 of the pipe 500. In a preferredembodiment, the first liquid sensor or detector 506 and the secondliquid sensor or detector 508 include photo detectors, similar to theliquid sensors or detectors 212 and 214 discussed above. In a preferredembodiment, if the tube 500 is not transparent, a first aperture 507 islocated in the bottom 503 of the tube 500 in the first portion 502, anda second aperture 509 is located in the bottom 503 of the tube 500 inthe second portion 504. Similarly, in a preferred embodiment, a thirdaperture 515 is located in the top 505 of the tube 500 at the firstportion 502, and a fourth aperture 517 is located in the top 505 of thetube 500 in the second portion 504.

Flat or planer transparent plates or covers 521, 522, 523, and 524hermitically seal the apertures 507, 509, 515, and 517, respectively.The transparent plates 521, 522, 523, and 524 are preferably flush withthe inner surface of the tube 500 so as to avoid interfering with theflow of a flowable substance within the tube 500.

A timer circuit 525 is electrically connected to the first and secondliquid sensors or detectors 506 and 508 via wires 526 and 527,respectively. When a liquid or flowable substance passes over the firstliquid detector 506, an electrical signal is received by the timercircuit 525 from the first liquid sensor 506 via wire 526. When a liquidor flowable substance passes over the second liquid sensor 508, anelectrical signal is received by the timer circuit 525 from the secondliquid sensor 508 via wire 527. The timer circuit 525 calculates thetime between receiving a signal from the first liquid sensor 506 and thesecond liquid sensor 508. The time calculated by the timer circuit 525is then displayed on a display, such as display 402 in FIG. 13. Thetimer circuit 525 can be similar to the timer circuit 426 in FIG. 13.

In a preferred embodiment using a photo detector as a liquid sensor,photo detectors detect a decrease in light to detect when a liquid orflowable substance passes over the first liquid sensor 506 and thesecond liquid sensor 508. The apertures 507 and 509 have transparentcovers 521 and 522, respectively, which enable the liquid sensors 506and 508 to detect a decrease in received light when a flowable substancepasses over the first liquid detector 506 and the second liquid detector508.

First and second light sources 528 and 529 can be located on the top 505of the tube 500 and shine light through the apertures 515 and 517,respectively, and onto the apertures 507 and 509, respectively. Thefirst and second light sources 528 and 529 preferably are light emittingdiodes (LEDs). Photo detectors within the first and second liquiddetectors 506 and 508 detect when received light from the first andsecond light sources 528 and 529 is decreased or obstructed by aflowable substance passing over the first and second liquid detectors506 and 508. A blockage or reduction in light received by the first andsecond liquid detectors 506 and 508 causes the first and second liquidsensors 506 and 508 to transmit a signal to the timer circuit 525. Thetimer circuit 525 calculates the time between received signals from thefirst and second liquid sensors 506 and 508.

In an alternative embodiment, the tube 500, or at least first portion502 and second portion 504 of the tube 500 can be transparent, thuseliminating the need for apertures, 507, 509, 515, and 517, andtransparent covers 521, 522, 523, and 524. If ambient light is present,the first and second light sources 528 and 529 may not be required witha transparent tube 500. However, the first and second light sources 528and 529 can still be included with a transparent tube 500 embodiment toensure sufficient light is being received by the first and second liquidsensors 506 and 508 so as to be able to detect when a flowable substancepasses over the first and second liquid sensors 506 and 508.

FIG. 26 illustrates a cross-sectional view of the second portion 504 ofthe pipe 500 shown in and taken along line 26-26 of FIG. 25. Illustratedare the pipe 500, apertures 509 and 517, and cover plates 522 and 524.Also illustrated are the second liquid sensor 508 and the second lightsource 529.

FIG. 27 illustrates a perspective view of a chute bed 550 and a chuteliner 552 configured in accordance with a further embodiment of thepresent invention. The chute liner 552 is sized to fit within the chutebed 550, as shown by arrows 554. The chute bed 550 includes a chute bedramp 556, a receptacle or catch tray 558, and a dispenser cup 560. Ahinge 562 is located between the dispenser cup 560 and the chute 556,wherein the dispenser cup 560 rotates up and towards the chute 556 so asto pour the contents of the dispenser cup 560 into the top of the chute556, and the contents of the dispenser cup 560 then flow down the chute556 and into the catch tray 558. The chute bed 550 is designed to beused in place of the ramp 102 of the device 100 shown in FIG. 3. Similarto the ramp 102, the chute 550 includes sensors similar to the liquidsensors 104 and 106 of the device 100 for detecting and timing the flowrate of a food product flowing down the chute 556.

In order to avoid the need to clean the chute bed 550 after each use fortesting the flow rate of a liquid or flowable food product as discussedin regard to device 100, the chute liner 552 can be located within thechute bed 550 before each use, and removed after each use for testingflowable foods. Similar to the chute bed 550, the chute liner 552includes a chute liner ramp 564, a catch tray 566, a dispenser cup 568,and a hinge 570. The chute liner 552 is designed to be disposable aftera single use. Accordingly, the chute liner 552 is preferably constructedof a plastic material, wherein the hinge 570 is preferably thinner toact as a flexible hinge. The chute liner 552 is preferably clear toenable liquid sensors 104 and 106 to detect flowable food passing downthe chute 556 and over the sensors 104 and 106. The catch tray 566 ofthe chute liner 552 collects the flowable food being tested and flowingdown the ramp 564.

FIG. 28 is a perspective view of a food product manufacturer's label 590on a product 592 identifying a quantitative food characteristic (QFC)numerical value of that specific product to enable a dysphagia patientto determine whether the product is safe for that dysphagia patient toconsume. In accordance with a method present invention for determiningand prescribing a quantifiable, reproducible, and customized diet for apatient suffering from dysphagia, as described above, a dysphagiapatient is diagnosed with a customized quantified dysphagia diet rangeconsisting of foods having QFC values between a minimum QFC value and amaximum QFC value safe for the dysphagia patient to consume, therebyenabling the patient to consume foods having QFC values within theprescribed customized quantifiable dysphagia diet range withoutexperiencing associated health risks of dysphagia.

Manufacturers of food products can test their products for a QFC value,such as flow rate or viscosity, preferably using a device similar to thedevice used to diagnose dysphagia patients. The information on theirproduct labels then include a QFC numerical value, whatever the testedQFC. The numerical value for the QFC can be within a desired tolerance,such as +/−5%. By labeling products with their numerical values for QFC,a dysphagia patient, who knows which QFC numerical values are safe forthe patient to consume, is able to purchase food products that are safefor that dysphagia patient to consume.

It should be understood that the above description of the presentinvention and preferred embodiment are given by way of description andillustration, and not limitation. Many changes and modifications withinthe scope of the present invention may be made without departing fromthe spirit of the present invention, and the present invention includesall such changes and modifications.

1. A method for objectively reproducing a dysphagia diet, said methodcomprising the steps of: selecting a quantifiable food characteristic(QFC) having a value that can be objectively measured; selecting atesting device capable of measuring the QFC value; selecting a samplefood having a QFC value; using the testing device to measure the QFCvalue of the sample food; and determining whether the measured QFC valueof the sample food fails within a quantifiable dysphagia diet range. 2.The method of claim 1, where the measurable QFC is flow rate.
 3. Themethod of claim 1, where the measurable QFC is viscosity.
 4. A methodfor prescribing and reproducing a consistent custom dysphagia diet,comprising the steps of: a) testing an objective and quantifiable foodcharacteristic of foods medically safe for swallowing by a patientsuffering from dysphagia; b) determining a safe numerical range of thequantifiable food characteristic acceptable for safe swallowing by thepatient suffering from dysphagia; c) prescribing this numerical range tothe dysphagia patient as identifying foods having this quantifiable foodcharacteristic as being safe for consumption by the patient; d) testingcommercial food products to determine the value for the quantifiablefood characteristic of the commercial food products; and e) labeling thecommercial foods products with the numerical value of the quantifiablefood characteristic so that dysphagia patients can determine if aparticular commercial food product has a numerical value of thequantifiable food characteristic that falls within the safe numericalrange for a dysphagia patient, thereby enabling a dysphagia patient todetermine if that commercial food product is safe for consumption. 5.The method of claim 4, where the measurable quantifiable foodcharacteristic is flow rate.
 6. The method of claim 4, where themeasurable quantifiable food characteristic is viscosity.
 7. A flow ratemeasuring device, comprising: a chute bed having a chute bed ramp withan upper portion and a lower portion enabling a flowable substance toflow between the upper portion and the lower portion; a chute linerhaving chute liner ramp sized to fit within the chute bed; a firstliquid detector located proximate the upper portion of the chute bedramp for detecting when a flowable substance passes by the first liquiddetector; a second liquid detector located proximate the lower portionof the chute bed ramp for detecting when a flowable substance passes bythe second liquid detector; and a timing circuit connected to the firstliquid detector and the second liquid detector, wherein the timingcircuit determines amount of time for a flowable substance to flowbetween the first liquid detector and the second liquid detector.
 8. Theflow rate measuring device of claim 7, wherein the chute liner ramp isclear.
 9. The flow rate measuring device of claim 7, wherein the firstliquid detector and second liquid detector are optical detectors.